• 1 lb Fresh portobello mushrooms peeled & thinly sliced
• 1 Container cottage cheese, whole milk 
• 1 lb Cheddar cheese, grated 
• 1 Chopped white onion 
• 1 Cup milk
• 1 BOU Chicken Bouillon Cube
• Onion powder, black pepper & salt
• 6 Tablespoons flour
• 1 Tablespoon baking powder
• Olive oil 

Directions:

1. Start with one pound of chopped mushrooms and place them in a large bowl, along with one chopped onion.
2. Mix everything together to distribute evenly. 
3. Add a pound of shredded cheddar (or any type of your favorite cheese) along with one pound of cottage cheese, a cup of whole milk, and one cup of flour. Mix everything together thoroughly, and add salt and pepper to taste, along with a teaspoon of baking powder. 
4. Add one BOU Chicken Bouillon Cube and sprinkle over the pie mixture.
5. Line pan with olive oil to prevent sticking.
6. Insert oiled pan into preheated oven, and take pan out once oil is sizzling, which allows for pie to get crispy around the edges
7. Distribute mixture into pan and spread evenly to edges. 
8. Bake for one hour, and let the pie sit for a full hour once it settles.
9. Serve as a main or side dish along with your favorite holiday dinner plates. 

Recipe by Carrie Nachmani, Carrie's Table